Tag: Increased value of seafood

Reports

Full utilization of proteins from Lumpfish

Published:

01/12/2015

Authors:

Margrét Geirsdóttir

Supported by:

AVS (V12 062-12)

Contact

Margrét Geirsdóttir

Project Manager

mg@matis.is

Full utilization of proteins from Lumpfish

The aim of the project was to develop new protein products from raw materials generated during the processing of grayling eggs. In this way, the aim was to extract even more value from the raw material by producing valuable protein products from grayling. The project examined the development of three products, 1) isolated protein for surimi, 2) dried protein as an additive and 3) hydrolyzed protein as an additive and / or dietary supplement. Protein isolates from grayling meat were difficult to isolate, but the results of bioactivity measurements of products from hydrolyzed proteins are promising for further research.

The aim of the project was to develop new products from lump fish to increase the yield and value of the catch. In the project the aim was to develop three types of products: 1) isolated proteins for surimi, 2) dry proteins as additives and 3) hydrolysed proteins as additives and / or food supplements. The project revealed that protein isolation from lump fish is difficult but hydrolyzed proteins showed promising bioactive properties.

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Reports

Marketing and development of health bars with fish proteins / Health bars with fish proteins - development and marketing

Published:

01/09/2014

Authors:

Margrét Geirsdóttir, Aðalheiður Ólafsdóttir, Sóley Ósk Einarsdóttir

Supported by:

AVS (V 13 012‐13)

Contact

Margrét Geirsdóttir

Project Manager

mg@matis.is

Marketing and development of health bars with fish proteins / Health bars with fish proteins - development and marketing

The aim of the project was to develop and market energy bars that contain fish proteins. In this way, a broader basis for MPF Ísland's protein products in Grindavík is formed from extra fish raw materials. The implementation of the project went well and different types of energy bars were tested, baked and frozen and with different ingredients. Good products were obtained but none were considered good enough for marketing, but further experiments are planned based on the experience gained in this project.  

The aim of the project was to develop and market health bars with fish proteins and thereby strengthen the seafood industry in Grindavík the hometown of MPF Iceland and thereby in Iceland. Different health bars were tried out and developed. Both frozen and baked types were processed but none was evaluated ready for marketing at this stage and further trials are therefore planned based on the presented findings.

Report closed until 01.09.2016

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Reports

Fish proteins in baked goods

Published:

01/01/2014

Authors:

Margrét Geirsdóttir, Aðalheiður Ólafsdóttir

Supported by:

AVS - V 11 025‐11

Contact

Margrét Geirsdóttir

Project Manager

mg@matis.is

Fish proteins in baked goods

The aim of the project was to develop a new product at MPF Iceland in Grindavík from extra raw materials that can be used in bread products. MPF aims to sell the protein to bakery producers, both domestically and abroad, thereby ensuring employment and innovation in its home area. Three different types of dried protein products were developed. Tests were performed by mixing them in varying amounts in bread where up to 20% of flour was replaced by protein. Good products were obtained but were not considered good enough for marketing. Next, crispbread was developed with fish proteins that were considered exceptionally good and received positive reviews in consumer surveys. The drying process to complete the marketing of the new protein product is still unfinished.

The aim of the project was to develop new protein product for use in baked goods including bread from by ‐ products from fish production. The goal is to sell protein to producers of bakery goods both in Iceland as well as abroad and in so doing strengthening the seafood industry in Grindavík the hometown of MPF Iceland and thereby in Iceland. Three different fish protein products were developed. They showed good results when used instead of wheat in bread. Good bread was developed but the quality was not of that caliber that was aimed for. On the other hand, good quality rye ‐ crisp bread was developed that received good reviews in consumer research. A good drying process is though still lacking before marketing of the protein product can start.

Report closed until 01.02.2016

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